Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.

Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet. Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. Remove the zucchini from the oven.

Reduce the oven heat to 450 degrees F (230 degrees C).

Heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes. Remove from the heat and let cool.

Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of Parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. Season to taste with black pepper, salt, and garlic powder. Stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese.

Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.

Most Helpful Positive Review

Aug 24, 2009

The editors changed the first step to broiling, but I brush the zucchini with olive oil, garlic powder, and pepper, then Grill it face down until it sweats. It gives the zucchini itself a nice flavor and the grill marks enhance appearance

Most Helpful Critical Review

This was a delicious combination of flavors. I was short on time, so I just chopped everything and sauteed it together--garlic and shallot first, then add zucchini and mushroom, and shrimp and tomatoes last, then top with fresh basil and cheese. It came out slightly saucy this way--I bet it would be great tossed with pasta.

Fabulous!! This was so delicious. Only minor changes... sprayed the zucchini with cooking spray rather than using olive oil, used small shrimp, and cut up a large portobello mushroom cap instead of using creminis. I also reserved the zucchini that I scooped out and sauteed that with the garlic, shrimp, etc. The basil, shrimp, tomatoes, and mushrooms are a perfect combination. So good. Thanks :)

Wow, this was wonderful! I also sauteed the mushrooms and chopped leftover zucchini in with the shallots. Just as they became tender, I added a dash of white wine. I think the wine gave it an even greater depth of flavor...mmmm. As this made more filling than was needed, I baked the extra in a square casserole dish, topped with a little extra parmesan. It cooked right alongside the sheet of zucchini, and I served the extra as a heaping spoonful on top of angel hair spaghetti. Rave reviews! Definitely will make again.

This was an awesome recipe. I have made it several times now and you can just about add and subtract anything you want. The first time I omitted the tomatoes and mushrooms. I didn’t have grated Parmesan cheese so I used shredded parmesan cheese. I also added chopped green onions. I have made these with chopped chicken 2. They turn out great with whatever you add to them. My kids luv these!!!!

So easy and tastes great. Sometimes I add dices chicken. This time I could only locate small zucchinis in the store, to small to be worthy of stuffing. So I turned the dish into a bake instead by dicing the roasted zucchini and placing all the ingredients in a casserole dish.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.